Sweet Potato Skins with Guacamole

This fresh take on a classic appetizer nestles fresh guacamole inside lightly seasoned and baked sweet potato skins.

Serves: 4Prep: 10 minutesCook: 25 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 4 small sweet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1 avocado
  • 1 clove garlic, minced
  • 3 tablespoons red onion, chopped
  • 3 tablespoons tomato, chopped
  • 1 tablespoon lime juice
  • 1 tablespoon fresh cilantro, chopped


  • Preheat oven to 400°F. Prepare baking sheet with parchment paper.
  • Prick sweet potatoes with a fork. Microwave 3 to 5 minutes, until very tender.
  • Cut sweet potatoes in half lengthwise; remove the flesh, leaving a ¼” border (reserve flesh for another recipe, if desired). Place on prepared baking sheet, skin-side up. Brush with olive oil and season with ½ teaspoon salt. Bake 15 to 20 minutes, until browned and crispy. Allow to cool slightly.
  • In small bowl, mash avocado. Add garlic, red onion, tomato, lime juice and cilantro; stir to combine. Spoon about 1 tablespoon guacamole onto each skin.
  • Serve and refrigerate leftovers.